The effect of high hydrostatic pressure on the survival of Saccharomyces cerevisiae in model suspensions and beetroot juice |
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| Authors: | B. Sokołowska M. Fonberg-Broczek J. Niezgoda M. Rutkowska M. Chotkiewicz |
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| Affiliation: | 1. Prof. Wac?aw D?browski Institute of Agricultural and Food Biotechnology, Department of Fruit and Vegetable Product Technology , Warsaw , Poland;2. Institute of High Pressure Physic of Polish Academy of Sciences, Laboratory of Biomaterials, High Pressure Food and Soft Matter Processing Group , Warsaw , Poland |
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| Abstract: | The inactivation of Saccharomyces cerevisiae NCFB 3191 using high hydrostatic pressure of 300 MPa at 20°C with a holding time of 0, 1, 5 and 10 min was investigated with model suspensions in phosphate-buffered saline and in beetroot juice. The reduction in S. cerevisiae NCFB 3191 in model suspensions was about 5 log after 10 min of pressurization, irrespective of the initial level of cell concentration in the samples (5.4–8.7 log cfu/mL). The baroprotective effect of beetroot juice on yeast cells during pressurization was observed; the reduction was lower and was only 3.5 log (the inoculum was 5.4 log cfu/mL). No sublethal injury among the surviving cells of the studied yeast strain was found. |
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| Keywords: | Saccharomyces cerevisiae beetroot juice high hydrostatic pressure |
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